Quick Tomato Soup With Cheesy Garlic Dippers Recipes

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CHEESY TOMATO SOUP



Cheesy Tomato Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 20

2 tablespoons salted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 yellow onion, diced
1 tablespoon fresh thyme, minced
1 tablespoon fresh oregano, minced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1/2 cup white wine
One 32-ounce bottle tomato juice
Two 14.5-ounce cans stewed tomatoes
3 tablespoons sugar
1 cup heavy cream
1/2 cup freshly grated Parmesan
1/2 cup freshly grated pecorino cheese
1/2 cup chopped fresh basil
Finely minced fresh parsley, for serving
12 slices baguette
6 tablespoons olive oil
6 thick slices Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • For the soup: Heat the butter and olive oil in a braiser or shallow Dutch oven over medium heat. Add the garlic, onion, thyme and oregano. Season with a few pinches of salt and pepper. Cook until the onions are translucent, about 5 minutes.
  • Increase the heat to medium high and add the tomato paste. Stir and cook for 30 seconds. Add the wine, scraping the bottom of the pot to deglaze. Pour in the tomato juice, stewed tomatoes and sugar. Bring it to a boil and reduce to a simmer. Simmer gently for 10 minutes.
  • For the croutons: Meanwhile, drizzle both sides of each baguette slice with 1/2 tablespoon of the olive oil and arrange them on a baking sheet. Bake until slightly toasted, 6 to 8 minutes. Set aside.
  • Add the heavy cream, Parmesan, pecorino and basil to the soup. Taste and adjust the seasoning if necessary.
  • To serve, preheat the broiler. Ladle the soup into 6 ovenproof bowls and put on a baking sheet. Place 2 croutons onto each bowl and top with a piece of the Cheddar. Broil the soups just long enough for the cheese to get bubbly and slightly toasted. Serve each bowl with a sprinkle of parsley.

CHEESIEST TOMATO SOUP



Cheesiest Tomato Soup image

Excellent tomato soup served with warm rolls, biscuits, and fresh salads.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 9

2 (28 ounce) cans whole peeled tomatoes
5 cups chicken broth
3 cups shredded sharp Cheddar cheese
1 (6 ounce) can tomato paste
1 teaspoon dried parsley
1 teaspoon dried basil leaves
½ teaspoon dried tarragon
1 pinch dried thyme
salt and pepper to taste

Steps:

  • In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 12.6 g, Cholesterol 44.5 mg, Fat 14.4 g, Fiber 2.9 g, Protein 13.1 g, SaturatedFat 9 g, Sodium 711.8 mg, Sugar 7.5 g

FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST



Fresh Tomato Soup with Crispy Cheese Toast image

We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

3 ½ pounds vine-ripened tomatoes
2 tablespoons olive oil
4 tablespoons unsalted butter
2 cloves garlic, minced
1 anchovy fillet
1 teaspoon salt, or to taste
1 pinch red pepper flakes
2 tablespoons olive oil
8 slices Italian bread
¼ cup thinly sliced basil leaves
6 ounces shredded sharp white Cheddar cheese

Steps:

  • Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
  • Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
  • Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
  • Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
  • Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
  • Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
  • Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
  • Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g

HOMEMADE QUICK TOMATO SOUP



Homemade Quick Tomato Soup image

Make and share this Homemade Quick Tomato Soup recipe from Food.com.

Provided by Tebo3759

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 (28 ounce) can stewed tomatoes
3 cups vegetable stock or 3 cups chicken stock
1/4 cup tomato paste
1/2 teaspoon pepper

Steps:

  • Heat oil over med heat in a saucepan.
  • Cook onions and garlic stirring for 5 minutes.
  • Add tomatoes, stock, tomato paste and pepper.
  • Bring to a boil then reduce heat and simmer 15 minutes or until slightly thickened Puree with an immersion blender or ordinary blender.

QUICK TOMATO SOUP WITH CHEESY GARLIC DIPPERS



Quick tomato soup with cheesy garlic dippers image

Everyone needs a trusty tomato soup recipe - and this one costs less than a pound per serving

Provided by Good Food team

Categories     Dinner, Soup

Time 25m

Number Of Ingredients 9

400g can cherry tomatoes
1 tbsp caster sugar
100ml vegetable stock
dash each Tabasco and Worcestershire sauce
2 tbsp mascarpone
few torn basil leaves (optional)
1 medium ciabatta roll, halved
1 garlic clove , halved
125g ball mozzarella cheese, shredded

Steps:

  • Put the tomatoes, sugar, stock and sauces into a medium pan with some salt and pepper. Bring to a simmer and cook for 5-10 mins. Stir in the mascarpone and blend to a smooth soup. Return to the pan and keep warm while you make the dippers.
  • Heat the grill to high and toast the ciabatta until golden. Rub with the garlic, season, then top with the cheese and grill until melted and golden. Slice into fingers and serve with the soup, sprinkled with the basil, if using.

Nutrition Facts : Calories 414 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.13 milligram of sodium

EASY HOMEMADE TOMATO SOUP



Easy Homemade Tomato Soup image

This quick, easy tomato soup is made using canned tomatoes, chicken broth, onion, garlic and seasoned with Italian seasoning.

Provided by Elyse

Yield 6-8

Number Of Ingredients 8

4 Tablespoons butter
1 onion (diced)
1 teaspoon minced garlic
2 (28 ounce) cans crushed tomatoes
1 (15 ounce) can chicken broth
2 teaspoons salt
1 teaspoon pepper
1 Tablespoon Italian seasoning

Steps:

  • Melt butter in a stock pot or large saucepan over medium heat.
  • Add onion and cook for 5-6 minutes, stirring occasionally.
  • Add minced garlic and cook for 1-2 more minutes, stirring constantly to avoid burning.
  • Add crushed tomatoes, chicken broth, salt, pepper and Italian Seasoning.
  • Stir and bring to a simmer.
  • Cover, reduce heat to low and cook for 30 minutes.
  • Remove soup from heat and use an immersion blender (or pour into a regular blender, if desired) and blend until smooth and creamy.
  • Serve warm.

Nutrition Facts : Servingsize 1 serving, Calories 512 kcal, Fat 47 g, SaturatedFat 29 g, Cholesterol 123 mg, Sodium 5338 mg, Carbohydrate 21 g, Sugar 9 g, Protein 4 mg

QUICK TOMATO SOUP WITH GRILLED CHEESE



Quick Tomato Soup With Grilled Cheese image

When done well, this age-old combination can be exactly what you want. Here, the cooking is as easy as the eating: While you get the soup started in a pot with a can of tomatoes and little more than onion and butter (in the style of Marcella Hazan's famous tomato sauce), you assemble and pan-fry the sandwiches. The particular joy of these lies in their soft, quiet flavors: A thin layer of mayonnaise spread on the inside of the bread heats with the mozzarella, a mild cheese that lets you taste the bread and butter as they are. With a filling this rich and gooey, you want a delicate sweet enriched loaf like brioche or milk bread.

Provided by Eric Kim

Categories     dinner, easy, lunch, quick, sandwiches, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 (28-ounce) can whole peeled tomatoes
3/4 cup chicken or vegetable broth, plus more as needed
1 large yellow onion, coarsely chopped
4 tablespoons unsalted butter
1 1/2 teaspoons dried oregano
1 teaspoon granulated sugar
Salt and black pepper
Mayonnaise
8 slices brioche or milk bread, crusts removed
1 cup shredded low-moisture mozzarella (4 ounces)
1/4 teaspoon dried oregano
2 tablespoons unsalted butter

Steps:

  • Make the soup: Dump the canned tomatoes and their juices into a medium pot and using your hands, tear into coarse chunks. Swish the broth in the empty tomato can and add to the pot.
  • Stir in the onion, butter, oregano and sugar and season generously with salt and pepper. Turn the heat to high and bring to a simmer. Reduce the heat to medium-low, cover and continue simmering, stirring occasionally, until the onion is tender and the tomatoes have broken down, 15 to 20 minutes.
  • Meanwhile, make the sandwiches: Spread a thin layer of mayonnaise on one side of each slice of bread and evenly sprinkle the cheese and a little oregano on the mayonnaise side of 4 slices. Top with the cheeseless slices, mayonnaise-side down.
  • Melt 1 tablespoon butter in a large skillet over medium. Add the sandwiches and cook until golden brown on the bottoms, 2 to 3 minutes. Melt the remaining tablespoon of butter in the pan, then flip the sandwiches with a spatula, move them around to coat with the butter and cook until the other side is golden brown and the cheese is melted, 1 to 2 minutes. Turn heat to lowest setting to keep sandwiches warm.
  • Carefully purée the tomato soup using a blender until smooth and creamy, adding more broth if needed to loosen to your desired consistency. Season with salt and pepper. Transfer the grilled cheeses to a cutting board and cut each in half diagonally. Serve alongside the soup.

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